Salsa? Made triple batch and it tastes very vinegary and watery. I did not add

Strain some of the extra liquid (depending on what kind of salsa it is, this may or may not be possible), add some sugar to cut the vinegar, and get more tomatoes if at all possible! Tomato paste/juice might also save you here if you have any of that. Even tomato sauce if you're really desperate.
 
First of all, if it's salsa it should NEVER be cooked. Salsa is fresh. I have to assume you mean sauce of some kind. You can't take out vinegar. The only thing you can do is add more of the rest of the ingredients. If you cook tomatoes they will break down and become very watery so it seems like there aren't enough.
If you really want true salsa the only thing you can do is start over. Don't cook it! Add less vinegar than original recipe calls for. Add a little more later if needed. Actually, I use fresh lime juice in most of my salsas. It tastes better than vinegar.
Chef of 30 yrs.
 
I agree with Miss Chef, and for me I would either add some tomato paste this will thicken it and tone down the vinegar flavour, but by cooking it you essentially have made chili sauce.

JUst stir in the tomato paste I also might add a small tin of Hunts tomato sauce again this will mellow out the strong flavours.
 
use crushed tomatos, more cilantro and some lime juice. you do know that there is no vinegar in salsa and it is not necessary to cook it dont you? you may not entirely get rid of the vinegar taste.


salsa:

1 1lb can diced tomato drained
1 1lb can crushed tomatoes
1 1/2 fresh green pepper diced small
1 medium vidailla onion diced small
1 bunch fresh cilantro minced
2 fresh jalapeno peppers seeded and diced
2tbs salt
2tbs cyan pepper
1/4 cup minced garlic
1/4 cup lime juice
pinch of cumin

mix ingredients and chill over night
thats it
triple the amounts for triple batch
 
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